Emirati Lamb Saloona with Dried Lime and Vegetables

What you need

• 700 g (1 1/2 lb) lamb shoulder, boneless, cut into 4 cm (1 1/2 in) chunks
• 3 tbsp neutral oil
• 1 large onion, finely chopped
• 4 clove garlic, crushed
• 2 cm (1 in) fresh ginger, grated
• 2 green chilies, slit lengthways
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp red chili powder, or less for a milder stew
• 1/2 tsp ground turmeric
• 1 tbsp tomato paste
• 3 medium tomatoes, chopped
• 2 dried limes (loomi), pierced a few times with a knife
• 3 green cardamom pods, lightly crushed
• 1 cinnamon stick
• 1 bay leaf
• 2 potatoes, peeled, cut into thick rounds
• 2 carrots, peeled, cut into thick rounds
• 1 bell pepper, cut into large pieces
• 1 handful fresh coriander, chopped, to finish
• salt, to taste

Method

Restated from the original video

1. 1

   Warm the oil in a heavy pot over medium-high heat, then cook the onion with a pinch of salt, stirring, until deep golden, 8-10 min.

2. 2

   Stir in the garlic, ginger and chilies and cook for 1 min.

3. 3

   Add the ground coriander, cumin, chili powder and turmeric. Stir for 30 seconds until fragrant.

4. 4

   Add the lamb and cook, turning, until the pieces are browned on all sides, 6-8 min.

5. 5

   Stir in the tomato paste, then the tomatoes. Cook until the tomatoes collapse into a thick base, 6-8 min.

6. 6

   Pour in 1 l of water. Add the dried limes, cardamom, cinnamon stick and bay leaf, then bring to a boil and skim off any foam.

7. 7

   Cover, reduce the heat to low and simmer until the lamb is just tender, about 50 min.

8. 8

   Add the potatoes, carrots and bell pepper, and season with salt. Cover and simmer until the vegetables are soft and the lamb is falling apart, 25-30 min.

9. 9

   Press a dried lime against the side of the pot to release its sourness, then taste and adjust the salt. Remove the cinnamon stick and bay leaf if you like.

10. 10

    Stir in the coriander and serve hot with white rice to soak up the thin, brothy sauce.

Imported from butfirstchai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.